Sauce Magazine // October 2025

Lia Holter's debut cookbook blends bestsellers from her bakery with the comfort of home baking

OCTOBER 2025 • VOLUME 25, ISSUE 9

OWNER & CHIEF EXECUTIVE OFFICER

OWNER & CHIEF OPERATING OFFICER

EXECUTIVE EDITOR

DIRECTOR OF ADVERTISING

CREATIVE DIRECTOR

GRAPHIC DESIGNER

CONTRIBUTING PHOTOGRAPHERS

Lucas Farrell

Kyle Stevens

Lauren Healey

Kelli Jones

Haimanti Germain

Aspen Smit

Julia Fallert, Lauren Healey, Sarah Higgins,

Dawson Holter Creative, Charlotte Vieth

CONTRIBUTING WRITERS

Amanda Bretz, Lauren Healey, Salem Prestien

Sauce was founded by Allyson Mace in 1999.

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The entire contents of Sauce Magazine are copyright 2025 by STL Bucket List, LLC. No portion may be reproduced in whole or in part by any means, including electronic retrieval systems, without the expressed written permission of the Publisher, Sauce Magazine, 7302 Piccadilly Ave., Maplewood, MO 63143. The Sauce name and logo are both registered to the publisher, STL Bucket List, LLC. While the information has

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When we heard that Sauce on the Side rolled out a new “taste two” deal letting you mix and match a mini calzone, small salad or bite sides, we knew it was the perfect excuse to revisit one of our favorite spots.

In the calzone lineup, the Duke still reigns supreme in our hearts. Loaded with barbecue chicken, applewood bacon, corn salsa, smoked cheddar, mozzarella, a drizzle of smoky chili oil, and served alongside some of the best barbecue ranch in town, it’s delicious and quite rich, so adding some veggies to the meal allows you to indulge without going overboard.

To balance things out, the Strawberry Fields salad brings a burst of freshness with spring mix, strawberries, feta, red onion, sage, mint, a generous handful of candied walnuts and a white balsamic vinaigrette. Pro tip: Add roasted chicken for a little extra protein and staying power.

What started as a local favorite has turned into a regional sensation, with nearly a dozen St. Louis-area locations and two more in Indianapolis.

Multiple locations, sauceontheside.com

DRINK THIS

Who says pumpkin spice is only for cozy sweaters and crisp mornings? At Telva at the Ridge, the sister concept to Balkan Treat Box that’s nestled inside Rolling Ridge Nursery, the seasonal pumpkin spice latte comes both hot and iced, but we’re partial to the cold one as we hang onto the lingering warm days of fall.

The house-made syrup is divine. A delectable blend of pumpkin purée, cinnamon sticks, white and brown sugar, pumpkin spice extract, a warming spice blend and vanilla bean paste, it evokes the scents of autumn. Topped with a cloud of vanilla cold foam, this drink is equal parts cozy and cooling, making it the perfect bridge between warm sunshine and fall flavors. It’s a seasonal special, so make sure you have at least one this fall before the frigid temps intervene with our iced coffee consumption.

60 N. Gore Ave., Webster Groves, telvastl.com

5 new places to try this month

Pizza Via is owned by Sco Sandler, who previously founded Pizzeoli in Soulard and Pizza Head on South Grand, both of which he later sold to separate buyers.

BEL AIR SOCIAL

Bel Air Social, a new project from Abbott Hospitality, has opened in the former Bel Air Motel in the Central West End. Envisioned as an all-day gathering spot, the concept blends elements of a food hall, coffee shop and cocktail bar with both indoor and outdoor spaces designed for lingering rather than rushing through.

So far, two food vendors are operating in the sleek new venue. Outpost Coffee [& Bricks] brings caffeine with a playful twist thanks to its Lego-infused atmosphere, while Pizza Via offers hand-tossed pies that anchor the food lineup. With two stalls still open, there’s room for the mix to grow, and anticipation is already building around what other vendors will join the fold.

The cocktail menu is equally compelling. Cloud Nine layers Bacardi white rum with Chareau aloe liqueur, lime, pineapple and kiwi for a tropical sip that’s bright and refreshing. Come on Snake, Let’s Rattle is the most fun and playful of the bunch, balancing 1220 Encrypted vodka with ginger, turmeric, black pepper, lemon, simple and yuzu for a spicy-citrus kick. Don’t Have a Cow feels unconventional but works beautifully, with RumHaven, coconut milk, lime, hot honey and egg white creating a rich yet balanced drink that’s silky and a little surprising.

With its thoughtful cocktail program, growing food lineup and polished, design-driven interiors, Bel Air Social already feels like a smaller but more upscale counterpart to City Foundry STL. The crown jewel is its expansive patio, a huge and inviting outdoor space perfect for everything from lawn games to long evenings with friends, cementing the spot as one of the city’s most exciting new hangouts.

4630 Lindell Blvd., St. Louis, belairsocial.com

Chef Ben Welch’s restaurant duo in the Grove pairs Lucy Quinn, a full-service Southern-influenced restaurant, with Little Lucy, an intimate diner-style spot. Lucy Quinn already earned a place on our Hit List earlier this year, so now it’s Little Lucy’s turn to shine.

The thick-cut candied peppered bacon is a showstopper. Referred to lovingly by employees as “steakon,” it’s thick but crispy, lightly sweet, well-seasoned, with crunch on top and juicy chew beneath. The Brussels sprouts come layered over a preserved lemon remoulade, super cheesy and rich with umami depth, showered with Parmesan and black pepper; make sure you dig down for the sauce, which you will want in every bite. The fried green tomato grilled cheese turned out to be a universal favorite, even among carnivores, with béchamel, tomato aioli, pimento cheese and so , chewy sourdough that’s light and airy. To drink, the Palmetto No. 5 is a standout, a true vacation in a glass.

Little Lucy leans into diner nostalgia with bright-pink accents, booths and counter seating, and a playful latenight vibe, while still carrying Welch’s personal, soulful touch. With dishes this good, the “little sister” concept has clearly stepped into the spotlight.

4156 Manchester Ave., St. Louis, li lelucyquinn.com

Soul 2 Soul is a Southern kitchen and nightlife concept near the Delmar Loop that delivers food so rich you almost don’t want to stop. Tapas-style portions make it easy to share (or to order a little bit of everything).

The pot roast stands out: It’s usually the dish you’d skip, but here it’s deeply comforting and melt-in-your-mouth good. Dragon ribs are sticky, tangy and solid all around, while the okra hits that sweet-meets-salty balance better than most versions you’ll find. And the poutine? Sweet, savory, and so good you’ll keep reaching for more even if you’re already stuffed. The Southern buttermilk skillet cornbread and chicken wings and Belgian waffle are also winners.

Beyond the food, Soul 2 Soul keeps the vibe lively with nightly events. When we visited, bingo was in full swing, with free cocktails on the line. Between the kitchen, the music and the games, this is a spot that turns dinner into an experience.

5917 Delmar Blvd., St. Louis, s2sstl.com

Creve Coeur has welcomed Pierce Creek, a new market, butcher, bakery, deli, restaurant and bar, from Kent Evans and Rachelle L’Ecuyer of Pierce Creek Cattle Co. and the MOObile food truck. The grocery side emphasizes hyper-local sourcing, with their pasture-raised beef and other proteins, all free of added hormones and unnecessary antibiotics, seasonal produce from area farms, and dry goods from small local makers.

On the food side, the burger is simple but satisfying, while the beef birria is a standout with a consommé that’s thick, rich and intensely flavorful. Among the rotating daily sides, the cucumber salad with yogurt sauce offers a fresh, dill-forward contrast.

Plans are already in motion to add a bar with local beer, wine and spirits, alongside an in-store coffee bar. They’re also expanding to offering breakfast beginning Oct. 15, and will also feature pop-up happy hours and private dinners for the holiday season. With its mix of market, deli and future drink offerings, plus a welcoming space that nods to the building’s history while adopting a fresh new look, Pierce Creek is quickly shaping up to be more than just a lunch stop — it’s a full neighborhood destination.

10405 Old Olive Street Road, Creve Coeur, piercecreekstl.com

Tucked into a corner on Tower Grove South, Garden Variety Deli is bringing fresh, chef-driven options to the neighborhood. This cozy counterservice deli leans into comfort-food nostalgia with new takes on old standbys.

The house-baked sourdough focaccia hits the perfect chewy-yet-airy sweet spot, anchoring sandwiches that read like childhood favorites, only better and decidedly dill-forward. Salted and seasoned to perfection, the roast beef is a clear standout, while the grain bowl offers a hearty but bright alternative when you’re not in sandwich mode. Casual, satisfying and quietly clever, Garden Variety proves a neighborhood deli can still surprise.

3182 Morgan Ford Road, St. Louis, 314.932.1526, gardenvarietydeli.com

Made. by Lia

St. Louis pastry star Lia Holter puts bakery bestsellers and family favorites into her debut cookbook

By Salem Prestien

By the time Lia Holter opened Made. by Lia in 2020, she’d spent nearly a decade building a loyal following for her lavish layered cakes and polished pastries. But this fall marks a new milestone for the baker and TLC’s Next Great Baker winner: the release of her rst cookbook, a project that re ects both her professional expertise and her life at home as a mother of three.

Holter shared the concept had been quietly developing for years before reaching the page. “I’ve always wanted to write a cookbook,” she explained. “But I never really thought I’d have the time to do it.” e opportunity came unexpectedly through her long-running relationship with Fleischmann’s Yeast. After working as a brand ambassador for several years, Holter stayed close with the company’s leadership even after her contract ended. en one day, Rick from AB Mauri (Fleischmann’s parent company) called with a proposal: Would she like to develop a cookbook for them, showcasing some of her favorite recipes while featuring their yeast? “I was like, heck yeah,” Holter laughed. “I’ve always wanted to write a book.”

Over two years – save for a short break to welcome her third child – Holter and her team meticulously tested and ne-tuned recipes spanning each era of her baking life. Some selections hail directly from her St. Louis bakery’s display, including the colossal chocolate chip cookies and gluten-free lemon blueberry scones that draw daily praise from customers. Others reach back to Holter’s earliest kitchen experiments – like the lemon meringue tart she rst tried to master in grade school using store-bought crust and a boxed mix, which she’s since transformed into a fully scratch-made showstopper. “ at one’s really special,” she said.

For the new book, Holter also created recipes designed speci cally for the home baker: approachable, versatile base recipes that invite experimentation. Her Everyday Loaf, for instance, can be baked plain or customized with cranberries, orange zest, cinnamon-raisin or countless other combinations. Her focaccia dough, one of her personal favorites, is easy enough for beginners but impressive enough to make

them feel like pros. “I wanted recipes that people feel con dent making at home, that actually look like the picture,” she shared.

at philosophy extends to her cake recipes, which Holter said are where it all started for her. Her one-bowl chocolate cake ( nished with a splash of co ee to deepen the avor) is endlessly adaptable, as is her classic vanilla cake. “I’m all about simplicity and mastering a few solid recipes you can go back to every year,” she said. “Less is more.”

e cookbook also captures the family-centered approach Holter has woven into her business since its earliest days. After studying abroad in Italy and starting Made. by Lia as a Facebook page in 2012, she built her reputation cake by cake, rst from a tiny apartment and later from a borrowed commercial kitchen. By the time she purchased her current storefront, Holter had already weathered national TV exposure, the birth of her daughter and the long road of entrepreneurship.

Finding the space itself had been a journey: Holter had searched for years, exploring neighborhoods across St. Louis. When they rst toured the building that would become Made. by Lia, she didn’t immediately feel the spark she had hoped for. But then, days later while driving by, a small detail caught her eye: a fake cherry blossom tree had appeared in the window, a whimsical sign that hadn’t been there on previous visits. Cherry blossoms have always held personal signi cance for Holter – they’re tattooed on her wrist and even appear in her signature photos of baked goods, a quiet emblem of her craft and vision.

Holter unlocked the doors for opening day in August 2020, at the height of the pandemic. e early months were punishing –late nights, a skeleton sta and her children napping or playing in the bakery between shifts. But the shop quickly developed a dedicated following, and today Made. by Lia employs around 20 people. Holter said the proximity to her home and her children is what makes it possible. “People always ask, how do you do it all? Well, I don’t do it all,” she laughed. “But being so close lets me run home, pick up my kids, or even nurse my baby between tasks. My kids see me working hard for something I love, and that makes all the di erence.”

With her rst cookbook, Holter hopes to extend that spirit into other people’s kitchens. “My goal is to bring people back to the table,” she said. “We’re all so busy, but there’s not much better than sitting down together at the end of the day. Whether you’re baking with your kids or dropping o a loaf to a neighbor, it’s about sharing.”

Lia Holter’s cookbook is available now at Made. by Lia, online at madebylia.com (with nationwide shipping), and at select local bookstores including Barnes & Noble and local cookbook shop Vanchovy.

“I don’t want it to sit on a shelf,” Holter said. “I want people to open it, bake from it and make the recipes their own.”

610 Rue St. Francois St., Florissant, madebylia.com

NICK’S PICKS

Award-winning chef Nick Bognar shares 10 of his favorite St. Louis restaurants

BY LAUREN HEALEY

Nick Bognar literally rolls up to our interview on his motorcycle, shouting a quick “hey” as he zips past me on the sidewalk. Inside Sado, his acclaimed restaurant on the Hill, he hands me a Topo Chico, which I obviously accept. He exudes cool-guy vibes.

His culinary story began at Nippon Tei, the beloved sushi spot his mom opened in 2001, where he helped usher in a new era of modern Japanese dining. From there, he built momentum quickly, opening Indo in Botanical Heights in 2019, then Sado in 2023, followed in 2024 by Pavilion, a new omakase concept tucked behind Sado that’s already one of the toughest reservations in town. Along the way, Bognar has become one of the most recognized names in St. Louis dining. A six-time James Beard Award semifinalist across categories like Best Chef: Midwest and Best New Restaurant, he was also named a Food & Wine Best New Chef in 2020.

These days, he’s focused on refining what he has: strengthening his team, cultivating culture and pushing each restaurant to be better than the day before. When he’s not in the kitchen, he’s out dining. Here are 10 of his favorite restaurants around St. Louis.

Bar Moro

“We snack it up. We got one fish special – for me, I don’t eat fish out very o en – and a tuna dish that was excellent. The chef Anthony [Hillis] is killing it, better than ever. I always get all the little appetizers, tapas-style stuff. The anchovies, extra fancy tinned ones, they’re just extra good, a delicacy in a sense. I’d never had one where you just eat it plain like that. There are only so many things that can pique your cravings like that. There’s always something cool and new on that menu. I try a new tinned fish every time I go.”

7610 Wydown Blvd., Clayton, bengelina.com/bar-moro

Cate Zone

“That place has the best sweet and sour pork you will get anywhere; it’s wafer-thin and crispy. My favorite dish is the sizzling tofu in brown sauce. It comes out on a fajita plate with this crazy umami, salty brown sauce under the tofu. It’s super hot and really good right when you get it: crispy yet so . They do eggplant the

same way. The spicy fried dried fish is super good. The cabbage salad with tofu is kind of like the Indo cabbage salad. The cold beef tendon in chile oil is really good too. It’s polarizing, almost like carpaccio, but I love it.”

8148 Olive Blvd., University City, catezonestl.com

El Milagro Azteca

“It’s in the old Taco Circus space. I recently met the chef [Carlos Hernandez] and he’s a super cool guy who worked for [Joe] Smugala and became a partner in this Mexican place. There’s some food that really surprised me. The rib dish is super crispy yet tender, spicy yet bold, with a spicy-sour sauce. They do everything you’d get in a more Americanized restaurant vibe but with really nice touches. They’ve got a great patio and great cocktails. The market is a little saturated for Americanized Mexican, but they’re doing classics and interesting stuff in a really good way.”

4940 Southwest Ave., St. Louis, elmilagroazteca.com

Le Ono

“Their Hawaiian food is very underrated. The kalbi short rib is exceptional. It’s kind of expensive, but worth it. The poke nachos – I went to Hawaii once and was obsessed with those – come with crispy wonton chips and spicy mayo. They’ve got a great cocktail program too. They’re kicking ass in all ways, especially for where they are.”

101 S. Cherry St., O’Fallon, Illinois, leonorestaurant.com

Little Fox

“They do a lot of seasonal dishes that are always great, but I love trying all the small plates. The wine list is incredible. I always get a bottle, then try a bunch of plates and share everything. It feels like you could go in whenever, but last time I sat on the patio on a beautiful day. Brunch is great there too. My first date with my fiancée was at Little Fox.”

2800 Shenandoah Ave., St. Louis, littlefoxstl.com

Menya Rui

“When Steven [Pursley] opened it up, there was almost no compromise. He does it super well — some of the best ramen in the Midwest. It’s simple, and he’s really sticking to the proper way of making his own noodles from scratch."

3453 Hampton Ave., St. Louis, menyarui.com

Pizzeria da Gloria

“I feel really lucky to have two of my favorite pizza places as neighbors of my restaurants. Pizzeria da Gloria is more casual with Neapolitan-style pizza done really well. Getting a bottle of wine and hanging out there is something I love to do. You can go for lunch now too. They’ve expanded since they opened, and they’re pretty busy.”

2024 Marconi Ave., St. Louis, pizzeriadagloria.com

The Crossing

“I go a couple times a year. It’s more of a special-occasion restaurant for me, but I just had a really great meal there. The chef’s tasting menu is off the cuff, a mix of different dishes, and it’s always excellent. It’s a go-to for me, and they’re open on Mondays, which is really important for me. There’s always a

great duck course. The octopus course was excellent. They serve things you don’t always get. People should go there more.”

7823 Forsyth Blvd., Clayton, thecrossing-stl.com

Tiger 88 Banh Mi

“I go there once a week and usually get it to go, but it’s really great when you sit down too. It was one of the first banh mi shops around town that really got the bread right: crispy baguette on the outside, fluffy on the inside. The pork has crispy skin on it. It cheers me up every week. It’s kind of addicting.”

12055 Manchester Road, Des Peres, tiger88usa.com

Union Loafers Café and Bread Bakery

“People probably think I eat fancy food all the time, but I love pizza, and it’s one of the hardest things to do well. They take it to another level and do the standards exceptionally well; it leans more artisan but with a New York style. Their lunch is incredible – they don’t cut corners. They’ve also got an amazing natural wine list too.”

1629 Tower Grove Ave., St. Louis, unionloafers.com

TASTE THE STRA

Beyond THC, these rosin gummies bring terpenes, cannabinoids and complexity that distillate edibles can’t match.

BY LAUREN HEALEY

STRAIN

RDialed In Gummies

osin edibles stand apart from distillate thanks to a cleaner, solventless process that preserves the plant’s natural cannabinoids and terpenes. The result is a richer flavor and effects that feel closer to smoking flower. While they take more work to produce and o en cost a bit more, rosin gummies deliver a depth that’s worth the upgrade. Here are three we have been loving recently.

Dialed In Gummies recently landed in Missouri, and we are here for it. They offer a diverse range of strains, flavors and dosages, each delivering a delightful taste with a smooth profile, although the terpene flavor doesn’t come through as strongly on the palate as it does the nose. The upli ing sativa gummies particularly shine with options from classic 10-milligram packs to higher doses for a more potent experience. For nighttime use, the acai berry sleep gummy with THC, CBD and CBN (a lesser-known cannabinoid that promotes relaxation) works wonders to promote deep, restful sleep. The cherry indica gummies also impressed us, offering another soothing option for a tranquil night’s rest.

dialedingummies.com

Good Tide

You’ll have to cross the river for these treats, but they’re worth the trip to Illinois. We sampled the passion fruit flavor, which was surprisingly delicious and formulated for sleep support, with 10 milligrams each

of THC, CBD, and CBN. These gummies combine indica single-strain rosin with the calming properties of CBN and CBD, infused with tropical passion fruit to help you dri off. They offer a variety of other flavors and strains, and we’re already looking forward to trying the upli ing pineapple on our next Good Tide adventure.

goodtidecannabis.com

Show-Me Organics

This cannabis brand has a few stellar rosin gummies. Vivid takes a thoughtful, single-strain approach, letting each gummy showcase the natural flavors and effects of its flower without masking them with traditional fruit flavors. We tried the delicious Alien Mintz and Fruit Gusherz flavors, both clocking in at 15 milligrams of THC. It’s like tasting the strain itself, but reimagined as a fruity experience that mirrors smoking or dabbing it. Buoyant Bob, on the other hand, leans into fun. The brand’s Ra gummies deliver 50 milligrams of hash rosin THC, perforated into eight smaller pieces with just 6.25 milligrams per piece, with a flavor that channels playful Baja Blast vibes.

buoyantbob.com, vividcannabis.com

stuff to do OCTOBER

BY AMANDA BRETZ

Ginweek St. Louis

Oct. 5-12 – Multiple locations, ginworld.com

Ginworld is proud to host Ginweek St. Louis, the largest gin celebration in the world. The annual celebration is in its 10th year and began in 2015 at The Gin Room and has grown to a national celebration that takes place in 15 cities across the U.S. Ginweek brings together gin lovers, distillers and cocktail creatives and culminates with a Gin Festival on Sunday, Oct. 12, at Majorette, giving attendees the chance to sample hundreds of gin and cocktail tastings. Get more information and purchase tickets online.

Fest-of-Ale

Oct. 10 – 6-9 p.m., Missouri Botanical Garden, 4344 Shaw Blvd., St. Louis, missouribotanicalgarden.org

Fest-of-Ale features over 20 local breweries offering beer tastings in the beautiful fall setting of the Garden. Enjoy live music, a commemorative glass and great brews. This rain-or-shine event is for 21+ only, with food available for purchase. Tickets are $40 for members, $50 for non-members and $15 for Designated Drivers. Event proceeds benefit the Garden’s Outdoor Youth Corps

education and workforce development program, which connects St. Louis region youth ages 16 to 24 with environmental stewardship projects, community engagement opportunities, and potential environmental careers. Advanced ticket purchases are encouraged, as this event can sell out quickly.

Brew in the Lou

Oct. 11 – 1-5 p.m., Francis Park, brewinthelou.com

Join the 13th annual Brew in the Lou at the Lily Pond in Francis Park. Enjoy unlimited tastings from top local breweries, wineries and eateries, plus live music by Funky Butt Brass Band. Attendees can get unlimited samples from 2nd Shi Brewing, 4 Hands Brewing Co., Square One Brewery, Kansas City Bier Co., and Boulevard Brewing Co., along with local wineries like St. James Winery and Wild Sun Winery & Brewery and distilleries such as J. Rieger & Co. and Wood Hat Spirits. Food vendors range from 3 Gerards Pizza to K-bop food truck, Nonie’s Closet and STL City Eats. Don’t miss the Homebrew People’s Choice Competition and the debut of South City Eclipse, a custom Black IPA from Square One Brewery. This event is fun for the whole family, but has been known to sell out. Get your tickets online.

Taco King Taco Fest

Oct. 11 & 18-19, St. Peters, and Granite City, Illinois., stltacofest.com

Taco King Taco Fest is St. Louis’ must-attend celebration of all things taco, held twice a year. Stop by the St. Peters festival, a one-day event or head to the Metro East for the two-day celebration, with both events giving attendees a chance to savor the city’s best tacos, enjoy live music all day and explore local cra and food vendors and contents. The winner of the taco-eating contest will earn a $200 cash prize and the new Hot Sauce Showdown winner gets a year’s supply of hot sauce, plus judges will crown one vendor as the Best Taco Spot, with Tacos La Jefa as the previous festival champion. Taco Fest serves up unbeatable flavor and entertainment for everyone, including family-friendly fun and a VIP experience featuring exclusive tastings, cocktails and swag. Don’t miss the ultimate taco party.

Harvest Festival

Oct. 12 – 11 a.m. to 5 p.m.,

Tower Grove Park, harvestfeststl.com

Celebrate the changing seasons in Tower Grove Park at Sauce Magazine’s Harvest Festival. This annual event gives attendees an opportunity to try restaurants, breweries, wineries and shop at the farmers market and dozens of arts and cra s vendors. Food vendors include FretFree Kitchen and Tastachio Brands, along with food trucks Farmtruk, The Moobile, Tuk Tuk Thai, Beast Cra BBQ, Doughboys, Mr. Noodles and Cajun Seduction. Shoppers will discover a wide variety of vendors offering handmade and boutique goods, including Benton Park Prints, Beqi Clothing, Brixx & Stones, Ginger Snapped Candles, Izzy’s Barkin’ Bandanas, Macrame Mouse, Sarah Lady’s Art, Tatted Up Kat Designs, Vital Chi Wellness and many more. The live music soundtrack will kick off with Stone Sugar Shakedown from 11 a.m. to 1:30 p.m. and St. Louis’ best Grateful Dead cover band Alligator Wine will wrap up the day from 2-5 p.m.

Raise the Roof with Urban Harvest STL

Oct. 17 – 6-8 p.m., 3224 Locust St., St. Louis, eventbrite.com

Urban Harvest STL is hosting an evening under the stars at its annual Raise the Roof celebration honoring the individuals who bring life to the community through their work in food, farming and the fight for food justice. Guests will enjoy an evening surrounded by the beauty of the roo op garden, with a curated selection of seasonal dishes, opportunities to win prizes in a St. Louis-themed

raffle, and the chance to hear from community and program partners. All proceeds from the event support Urban Harvest STL’s ongoing efforts to cultivate a healthier, more sustainable St. Louis for all.

Pickle Palooza

Oct. 18 – 12-5 p.m., Sports and Social, 601 Clark Ave., St. Louis, stlballparkvillage.com

Two Men & a Garden and The Original Pickle Shot present Pickle Palooza at Sports and Social in Ballpark Village. Pickle Palooza is the ultimate destination for all things dill-icious such as pickle-flavored foods, drinks, a pickle shot ice luge and more. Enjoy live music, local pickle vendors, pickleball courts, contests and prizing, bounce houses, face painting and more. Free admission for children 12 and under. Tickets are available online, use code SAUCE to get $5 off. Tickets include your first drink.

Kimmswick Apple Butter Festival

Oct. 25-26 – 10 a.m. to 5 p.m., Kimmswick, cityo immswick.org

Located just 30 minutes south of St. Louis, the town of Kimmswick hosts its annual Apple Butter Festival each October. Attendees of this free event can shop at the town’s unique boutiques and retail stores, eat at the town’s restaurants and explore the hundreds of homemade cra and food vendor booths that line the streets during the festival.

PARTY PERFECT

SEVE N LOC A L PIC KS TO E L EVA T E ANY GATHERING

Planning an event in St. Louis comes w h endless options, but the right venue or caterer can transform any gathering into a wonderful celebration. From ic private dining rooms to rawling vineyards and tru ed family-owned caterers, these local ots make ho ing a breeze.

CYRANO’S CAFE

Cyrano’s private event room is a beautiful and unique space with an eclectic interior design that isn’t found in traditional banquet rooms. With the ability to accommodate up to 50 people, it’s the perfect space for holiday parties, corporate events and smaller receptions. Seated meals and buffet packages start at $18 per person for lunch and $22 for dinner, and they serve some of the best housemade desserts in town. Located in Webster Groves, Cyrano’s is centrally located and close to major highways.

603 E. Lockwood Ave., Webster Groves, main line: 314.963.3232; private events line: 314.963.3434, cyranos.com

D’AMICI ROOM AT CARNIVORE

The D’Amici Room’s modern industrial architecture and large windows create a warm and inviting atmosphere. With room for 50 to 100 people, it’s an ideal setting for informal corporate gatherings, holiday parties, rehearsal dinners or special events. The flexible setup includes buffet options, cocktail tables and dining tables. Professional chefs and service staff deliver meals hot from the stove, while the attentive bartender rounds out the experience. With all it offers, the D’Amici Room provides the perfect space to create comfort and lasting impressions. 5257 Shaw Ave., Second Floor, Suite 200, St. Louis, damiciroom.com

DEFIANCE RIDGE VINEYARDS

The 42-acre Defiance Ridge Vineyards property, the closest winery to St. Louis within Historic Missouri Wine Country, boasts a vineyard, tranquil lake and lush garden landscape. With accommodations for up to 325 guests, Defiance Ridge is one of the most versatile and adaptable venues in the area. The guests will enjoy breaktaking views of the sweeping Missouri River Valley from the terraces, veranda and pavilion, and can choose from many ceremony locations and sites. The accomplished chef and staff will work with you to choose just the right menu featuring seasonal artisan cuisine. The team loves to assist in cra ing a memorable experience that reflects your personality and vision, so you can expect warm hospitality and attention to detail. 2711 S. MO 94, Defiance, 636.798.2288, defianceridgevineyards.com

HERBIE’S

From meetings of 10 to weddings for 200, Herbie’s makes hosting effortless. Chefs cra custom menus to satisfy every palate, while seasoned servers keep every moment seamless. A dedicated events coordinator manages timelines, menus and décor, allowing hosts to enjoy the celebration. Guests can choose from private rooms, full buyouts, or off-site catering delivered with the same polish. At Herbie’s, every event is celebrated in style, with details handled from start to finish. 8100 Maryland Ave., Clayton, 314.769.9595, herbies.com

KINGSIDE DINER

Kingside Diner’s catering focuses on fast, reliable pick-ups and punctual drop-offs featuring the breakfast and brunch staples everyone loves. Guests can mix and match stacks of pancakes, burrito boxes, bacon, eggs, fruit, pastries, and hot coffee. Orders are labeled for dietary preferences, packed for travel, and include plates and utensils. Ideal for offices, parties and casual gatherings, Kingside takes care of the details (and the dishes) so everyone can enjoy the meal. Multiple locations, kingsidediner.com

ORLANDO BANQUETS AND CATERING

This family-owned and -operated business has been helping St. Louis celebrate with delicious food and outstanding service for more than 54 years. Specializing in trendsetting, customized menus and creative presentation, Orlando’s offers everything from drop-off party trays and simple buffets to elegant, formal dining, butler-passed hors d’oeuvres, and interactive chef stations. They cater to private homes and offices and are a preferred caterer at over 40 unique venues, including The Grand Ballroom downtown. Their two Orlando’s Event Centers and The Lodge at Grant’s Trail log cabin offer all-inclusive packages for a variety of events. 2050 Dorsett Village, Maryland Heights, 314.453.9000; 4300 Hoffmeister Ave., St. Louis, 314.638.6660, orlandogardens.com

WINERY & VINEYARD VENUES OF AUGUSTA WINE CO.

From social club events to weddings and reunions, the Winery & Vineyard Venues of Augusta Wine Company offer ideal gathering places. Each sister venue provides a distinct experience for hosts and their guests: the historic elegance of Mount Pleasant Estates, rustic charm at Balducci Vineyards, breathtaking views at Montelle Winery, and the neighborhood feel of Augusta Winery. With indoor and outdoor accommodations for groups of 10 to 200, these premier venues in America’s first American Viticulture Area (AVA) provide an unforgettable setting. For booking and details, visit the website or contact the events team at events@visitaugustamo.com. Multiple locations, visitaugustamo.com